Haggis Pasta Recipe
Meaty ragu sauces are a match made in heaven for pasta, and this unusual but delicious haggis pasta bolognese fuses a very Scottish ingredient with Italian influences to come up with a great way to use up some leftovers!
Servings 2 Servings
Calories 692kcal
Ingredients
- 200 g Cooked Haggis 7oz
- 375 ml Red Wine ½ Bottle
- 1 Small-Medium Echalion or Banana Shallot 35g
- 1 tablespoon Olive Oil
- 1 tablespoon Tomato Puree
- 4 Anchovies
- 175 g Cherry Tomatoes 1 Cup
- 175 g Dried Pasta 6oz
Instructions
- Heat a small (16-18cm) saucepan over a high heat and pour in the red wine, then reduce it by half. This will take around 10-15 minutes.
- Peel and dice the shallots as finely as you can.
- Heat a medium saucepan (20cm or 8") over a medium heat and add the olive oil.
- When the oil is hot, add the anchovies and dice shallot and cook without colouring for 2-3 minutes. If the shallots begin to brown, reduce the heat a little.
- Add the tomato puree and cook for 2-3 minutes stirring regularly.
- Add the cooked haggis and red wine and cook gently for 15 minutes, stirring occasionally.
- Cut the cherry tomatoes in half and add them to the haggis ragu and cook for 10-12 minutes.
- Cook the pasta in well-salted boiling water in a 20cm or 8" saucepan (I use 1½-2 teaspoons of salt in a pan this size).
- Drain the pasta, reserving 75ml (⅓ cup) or so of the cooking water and add the pasta to the haggis bolognese and stir through just enough cooking water to coat the pasta.
Nutrition
Serving: 1 | Calories: 692kcal | Carbohydrates: 45g | Protein: 23g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Cholesterol: 197mg | Sodium: 504mg | Fiber: 4g | Sugar: 7g
